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Honey-Roasted Pear Salad with Thyme Verjus Dressing

Name: Honey-Roasted Pear Salad with Thyme Verjus Dressing
Ingredients: 1/3 cup verjus or 3 tablespoons white grape juice and 2 tablespoons apple cider vinegar; 1/3 cup grapeseed oil; 1 large shallot, finely chopped; 2 teaspoons fresh thyme leaves; 3 bunches fresh thyme sprigs; 4 ripe but firm Bartlett pears (about 2 1/2 pounds), halved, cored; 1/4 cup honey; 1 head of butter lettuce, coarsely torn; 4 ounces baby arugula; 6 ounces blue cheese, sliced or coarsely crumbled; 1/2 cup hazelnuts, toasted, coarsely chopped

A small grocery run gets this on the table.

Ingredients

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directions

1.
Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
2.
Preheat oven to 400°F. Scatter thyme sprigs on rimmed baking sheet. Place pear halves, cut side down, on work surface. Starting 1/2 inch from stem and leaving pear half intact, cut each lengthwise into scant 1/3- to 1/2-inch-wide slices. Press pear gently to fan slices; place atop thyme sprigs. Drizzle pears with honey; sprinkle with salt and pepper. Bake until pears are tender, about 15 minutes. Let stand on baking sheet at least 30 minutes and up to 3 hours.
3.
Combine lettuce and arugula in large bowl. Add dressing and toss to coat. Divide salad among plates. Place pear alongside greens. Garnish salads with cheese; sprinkle with nuts.

Recipes sourced from Epicurious.com.

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